How quickly will bread yeast take to create and ethanol concentration of ~15%~,~10% and ~5%~ in at 30°C.I believe bread yeast is designed to rapidly fement(at first at least) but is not that ethanol ...
I find myself baking a couple loaves of bread just about every weekend. Has anyone tried reusing their yeast from brewing for baking bread? I've heard that using some of the spent grain in bread ...
Has anyone here ever made Kvass? If so what was the result? How did you go about it? Did you add any special ingredients (spices, herbs, fruit etc...)? Is there any special process I should know about?...